avocado

Avocado Gelato

Avocado Gelato

I needed a dessert and somehow this is what I came up with. It worked out so well. The gelato is silky smooth, not too sweet and has a rich, buttery flavor.

It started awhile back, when a sweet lady gave me a dozen perfect avocados. I knew I would not be able to use them up quickly enough, so I froze some of them.

It is easy to freeze avocados. Just cut them open, remove the pit and the skins. Then just place avocado in small freezer bag or container and drizzle with a little lemon juice. That will prevent the avocados from discoloring. Freeze until you want to use them.

You could, of course, use fresh avocados as well.

I just blended the gelato twice, for a creamy texture. If you have an ice cream machine, you can  blend up the mixture, then freeze in the ice cream maker. Either way will give you a wonderful finished project.

Since I still have some frozen avocados, I will definitely be making this recipe again.

 

Avocado Gelato

 

3-4 avocados- you want to end up with 2 c. avocado

1 ½ c. half and half

¾ c. sugar- or to your taste

2 T. lemon juice

2 t. vanilla

 

Place all ingredients in a blender or food processor, then process until smooth. If you use frozen avocado, you will have something like an avocado milkshake at this point. Taste it for sweetness level. Once frozen it will taste less sweet, so keep that in mind. You could use honey to sweeten, if you prefer. Just use less. Honey is a lot sweeter than sugar. Put in the freezer. Sometime after it is frozen, you are going to want to process it again. Remove from the freezer. Let stand a few minutes to soften a little. Break into chunks and place in a food processor and process until smooth and creamy. Freeze again until ready to serve- or eat right away. Makes 1 qt.

Guacamole and the Frozen Avocado

Guacamole

Guacamole

Guacamole is always a welcome addition to the menu for my family and friends. It is so easy to make and you can tweak the flavors to suit your own taste. The hardest part of making guacamole is timing the avocados to be ripe when you need them. I have been in the position of being at the store looking for ripe avocados the day I needed  them only to find every last one of them hard as a rock. Another time I decided to get them early but the avocados at the store were all very soft and would never hold a few more days. Or there is that pit in the stomach moment when you cut open your soft, ripe avocados to discover they have gone brown inside. What a lot of people don’t know is that you can freeze avocados. You just scoop perfectly ripe avocados out of their skins, dip the halves in lemon juice and seal in a freezer bag. Squeeze all of the air out so the fruit won’t discolor. To use, just defrost, mash and make your guacamole as usual. I do this when they are on sale so I always have a few on hand. Here is my recipe for Guacamole. I sometimes add some sour cream, too.

Guacamole

3 ripe avocados, peeled and chopped
1/3 c. minced sweet onion
2-3 T. lemon juice
2-3 cloves minced garlic
1 T. olive oil or 2 T. mayo
1 T. chopped cilantro, optional
1 t. cumin
½ t. chili powder
½ t. cinnamon
dash hot sauce
salt to taste
1 large tomato seeded and diced
As you slice and dice avocado place the pieces in a bowl with the lemon juice and toss to keep from discoloring. Add remaining ingredients, except the tomato and mix well. Chill until ready to use. Stir in tomatoes when ready to serve. About 2 1/2 cups.

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